- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 145 kcal
Quick summary
“This savory version incorporates fresh chopped spinach leaves into the egg and tapioca batter enriched with grated cheese. The quick 5-minute cooking preserves the vivid color of the vegetables and delivers a light snack.”
What you need to know
- Finely chopped fresh spinach incorporates perfectly into the egg and tapioca starch emulsion.
- The grated cheese added over the hot pasta melts gradually, providing creaminess.
- Two-stage baking ensures a golden, sturdy crust that holds the filling without breaking.
Ingredients
Main
- 1 cup of tapioca starch
- 1/2 cup of fresh chopped spinach
- 1 egg
- 1/4 cup of grated cheese (optional)
- Salt to taste
Instructions
Principal
- In a container, mix the tapioca starch, chopped spinach, egg, and salt until a homogeneous dough is obtained.
- Heat the non-stick skillet over medium heat.
- Pour the mixture into the skillet, shaping it into a circular shape.
- Cook for approximately 3 minutes or until the bottom is golden.
- Turn the crepioca with the help of a spatula and cook for another 2 minutes.
- If desired, add grated cheese over the still-hot crepioca.
- Remove from the skillet and serve hot, accompanied by sauces or salads.
- Repeat the process with the rest of the dough.
Chef's tips
- Chop the spinach as finely as possible with a knife to distribute the green bits evenly in the dough.
- Dry the spinach leaves well after washing so as not to introduce excess free water into the crepioca.
- Sprinkle the grated cheese as soon as you flip the crepioca so that it melts while the other side browns.
Variations
- Blend the raw spinach together with the egg and tapioca in a blender to obtain a uniform green crepioca.
- Add halved cherry tomatoes and oregano over the melted cheese for a pizza-style aromatic profile.
- Add black sesame seeds to the raw dough to give a visual effect and crispy texture.
Substitutions
- Fresh spinach can be substituted with finely sliced collard greens or chopped fresh arugula.
- The grated cheese can be parmesan, mozzarella, standard Minas cheese, or grated smoked ricotta.
- Tapioca starch can be replaced by fine oat flakes to lower the glycemic index.
How to store
Guarde em pote hermético na geladeira por até 2 dias. Reaqueça em frigideira quente sem gordura por 1 a 2 minutos para que o queijo volte a amaciar e a massa recupere a firmeza.
Can it be frozen?
Freeze the finished and cold crepiocas, stacked with sheets of parchment paper between them, for up to 45 days. To consume, place directly in a warm covered skillet until heated through.
What to serve with
Accompanied by a green salad of fresh leaves with olive oil, pineapple juice with mint, or iced mate tea.
Frequently asked questions
Which cheese pairs best with spinach in this recipe?
The grated parmesan cheese brings intensity of salt and umami that balances very well the characteristic earthy tone of the spinach leaves.
How to make the crepioca green throughout?
Beat the egg with the tapioca and spinach leaves in the blender or mixer for 30 seconds instead of mixing with a fork; the dough will have a homogeneous green color.
Do I need to sauté the spinach before mixing it into the dough?
Não é necessário; the finely chopped spinach cooks sufficiently in the 5 minutes of contact with the hot skillet, preserving its vitamins and fresh texture.
The dough stuck to the spatula when trying to flip it, how to solve it?
Wait the full 3 minutes until the base forms a firm golden film and the edges detach spontaneously from the pan before trying to flip.
